Lobster Flambé | Dorothy Lane Market

Lobster Flambé

PREP TIME 5 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Jan 31st, 2022
  • BY Chef Carrie Walters


  • 1 Tbsp butter
  • 1 Tbsp oil
  • 2 lobster tails, defrosted and split in two lengthwise
  • 2 Tbsp Cognac or brandy
  • Additional melted butter, if desired


Heat the butter and oil in a large sauté pan over medium heat. When hot, place the 4 pieces of halved tails cut side down in pan. Shake back and forth over high heat 3 minutes.
Pull pan off of the heat and add the Cognac. Tilt the skillet towards the flame or light the Cognac with a lighter. Shake pan until flame dies.
Place back over medium heat and cover pan. Continue to cook the lobster for another 3 to 5 minutes or until shells are bright red and lobster meat is opaque and cooked. Serve with additional butter if desired.


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